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Raised English Tea Cakes

chef.jackson's picture
Ingredients
  Caraway seeds 2 Teaspoon
  White sugar 1 Tablespoon
  Yeast 1 Teaspoon
  Light cream 1⁄2 Cup (8 tbs) (Lukewarm)
  Sifted all purpose flour 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Butter 1⁄2 Cup (8 tbs)
  Light cream 2 Tablespoon (For Brushing Buns)
Directions

1. Bruise caraway seeds with 2 teaspoons sugar in a small bowl to blend flavors. Keep aside.
2. In a warmed bowl, stir yeast with remaining sugar, 3 tablespoons cream and 2 tablespoons flour. Leave in a warm place until bubbly.
3. Re-sift remaining flour with the salt into a mixing bowl.
4. Rub in butter.
5. Work yeast mixture into flour-butter mixture, adding enough cream to make a soft, yet not sticky, dough.
6. Knead the dough in the bowl until firm and elastic.
7. Turn onto a floured board. Shape into 8 equal-sized smooth dough balls.
8. Place balls well apart on cookie sheet.
9. Cover loosely with wax paper. Leave until risen and puffy.
10. Heat oven to 375°F.
11. Brush tops of risen buns with a little cream. Sprinkle with sugar and seeds.
12. Bake 15 to 20 minutes until risen and pale brown. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Snack
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Butter
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes

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